Sugar Cookie with Sugar Cookie Frosting

• 1 cup (2 sticks or 226g) unsalted butter, softened


• 1 1/4 cups (250g) granulated sugar


• 3/4 cup (94g) confectioners sugar


• 3 (6 ounces) eggs, room temperature


• 3/4 cup (168g) vegetable oil


• 1 teaspoon cream of tartar


• 1 teaspoon salt


• 5 1/2 cups (688g) all-purpose flour

• 1/2 cups (113g) unsalted butter, softened


• 3/4 cups (173g) sour cream


• 4-5 cups (440-550g) confectioners sugar


• 1 teaspoon salt


• red food color

1. Preheat oven to 350°F.


2. In the bowl of a stand mixer, combine butter, granulated
   sugar, confectioners sugar and mix until just combined.


3. Drizzle in oil and pour in eggs and mix well.


4. In a bowl add the cream of tartar and salt to the flour and
   roughly sift.


5. Slowly add the flour to the butter mixer and allow the mixer
   to combine until the dough pulls away from the sides of the mixer bowl.


6. Using an ice cream/cookie scoop, scoop out golf-ball size
   portions on a parchment lined cookie sheet.


7. Roll out each cookie dough ball until it is smooth and
   round.


8. Using a kitchen glass that has been pressed into granulated
   sugar, press down on each cookie dough ball until the center of the cookie is
   pressed flatter than the edges. Repeat this on all cookies.


9. Bake for 8-12 minutes or until edges are just slightly
   starting to brown and center no longer appears wet.

1. In a clean bowl of a stand mixer fitted with a paddle
   attachment, combine butter, sour cream, and salt.


2. Once ingredients are fully incorporated, start adding the
   confectioners sugar, about a 1/2 cup at a time. (You may not need all 5 cups.
   Keep an eye on the frosting to determine when it has reached your desired
   consistency. If it gets too be too thick you can add some milk to loosen)


3. Add in a few drops of red food coloring for the soft pink
   color.


4. Spread on cooled cookies using an offset spatula.

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